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Journal Articles

Broiler Carcass Reprocessing, A Further Evaluation

L. C. BLANKENSHIP, J. S. BAILEY, N. A. COX, M. T. MUSGROVE, M. E. BERRANG ...
Journal: Journal of Food Protection
J Food Prot (1993) 56 (11): 983–985.
DOI: https://doi.org/10.4315/0362-028X-56.11.983
Published: 01 November 1993
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Prevalence of Campylobacter spp. and Salmonella spp. on Pork Carcasses and the Reduction Effected by Spraying With Lactic Acid

L. K. EPLING, J. A. CARPENTER, L. C. BLANKENSHIP
Journal: Journal of Food Protection
J Food Prot (1993) 56 (6): 536–537.
DOI: https://doi.org/10.4315/0362-028X-56.6.536
Published: 01 June 1993
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A Comparison of an Enzyme Immunoassay, DNA Hybridization, Antibody Immobilization, and Conventional Methods for Recovery of Naturally Occurring Salmonellae from Processed Broiler Carcasses

J. STAN BAILEY, NELSON A. COX, L. C. BLANKENSHIP
Journal: Journal of Food Protection
J Food Prot (1991) 54 (5): 354–356.
DOI: https://doi.org/10.4315/0362-028X-54.5.354
Published: 01 May 1991
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Methods for Detecting Processing Temperatures of Previously Cooked Meat and Poultry Products - A Review

W. E. TOWNSEND, L. C. BLANKENSHIP
Journal: Journal of Food Protection
J Food Prot (1989) 52 (2): 128–135.
DOI: https://doi.org/10.4315/0362-028X-52.2.128
Published: 01 February 1989
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Pyruvate Kinase Activity as an Indicator of Temperature Attained During Cooking of Cured Pork

C. E. DAVIS, G. K. SEARCY, L. C. BLANKENSHIP, W. E. TOWNSEND
Journal: Journal of Food Protection
J Food Prot (1988) 51 (10): 773–777.
DOI: https://doi.org/10.4315/0362-028X-51.10.773
Published: 01 October 1988
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Effect of Acetic Acid on the Microbiological Quality of Scalded Picked and Unpicked Broiler Carcasses

H. S. LILLARD, L. C. BLANKENSHIP, J. A. DICKENS, S. E. CRAVEN, A. D. SHACKELFORD
Journal: Journal of Food Protection
J Food Prot (1987) 50 (2): 112–114.
DOI: https://doi.org/10.4315/0362-028X-50.2.112
Published: 01 February 1987
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Comparison of Sampling Methods for Isolation of Campylobacter jejuni coli from Pork Skin

A. J. BRACEWELL, J. O. REAGAN, J. A. CARPENTER, L. C. BLANKENSHIP
Journal: Journal of Food Protection
J Food Prot (1986) 49 (7): 532–533.
DOI: https://doi.org/10.4315/0362-028X-49.7.532
Published: 01 July 1986
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Factors Affecting Survival of Campylobacter jejuni on Experimentally Inoculated Pork Skin Stored under Various Conditions

A. J. BRACEWELL, J. O. REAGAN, J. A. CARPENTER, L. C. BLANKENSHIP
Journal: Journal of Food Protection
J Food Prot (1985) 48 (11): 944–946.
DOI: https://doi.org/10.4315/0362-028X-48.11.944
Published: 01 November 1985
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Incidence of Campylobacter jejuni / coli on Pork Carcasses in the Northeast Georgia Area

A. J. BRACEWELL, J. O. REAGAN, J. A. CARPENTER, L. C. BLANKENSHIP
Journal: Journal of Food Protection
J Food Prot (1985) 48 (9): 808–810.
DOI: https://doi.org/10.4315/0362-028X-48.9.808
Published: 01 September 1985
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Sampling Methods and Frozen Storage of Samples for Detection of Campylobacter jejuni on Freshly Processed Broiler Carcasses

L. C. BLANKENSHIP, S. E. CRAVEN, J. Y. CHIU, G. W. KRUMM
Journal: Journal of Food Protection
J Food Prot (1983) 46 (6): 510–513.
DOI: https://doi.org/10.4315/0362-028X-46.6.510
Published: 01 June 1983
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Increased Heat Resistance of Salmonellae in Beef with Added Soy Proteins

S. E. CRAVEN, L. C. BLANKENSHIP
Journal: Journal of Food Protection
J Food Prot (1983) 46 (5): 380–384.
DOI: https://doi.org/10.4315/0362-028X-46.5.380
Published: 01 May 1983
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Some Characteristics of Acid Injury and Recovery of Salmonella bareilly in a Model System

L. C. BLANKENSHIP
Journal: Journal of Food Protection
J Food Prot (1981) 44 (1): 73–77.
DOI: https://doi.org/10.4315/0362-028X-44.1.73
Published: 01 January 1981
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Growth and Production of Enterotoxin by Staphylococcus aureus S-6 in Soy Proteins and Soy-Supplemented Beef and Pork Sausage

S. E. CRAVEN, L. C. BLANKENSHIP, A. J. MERCURI
Journal: Journal of Food Protection
J Food Prot (1978) 41 (10): 794–797.
DOI: https://doi.org/10.4315/0362-028X-41.10.794
Published: 01 October 1978
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Modified Water Rinse Sampling for Sensitive, Non-adulterating Salmonellae Detection on Eviscerated Broiler Carcasses

L. C. BLANKENSHIP, N. A. COX
Journal: Journal of Food Protection
J Food Prot (1976) 39 (10): 680–681.
DOI: https://doi.org/10.4315/0022-2747-39.10.680
Published: 01 October 1976
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MICROBIAL BETA-GALACTOSIDASE: A SURVEY FOR NEUTRAL pH OPTIMUM ENZYMES

L. C. Blankenship, P. A. Wells
Journal: Journal of Food Protection
J Food Prot (1974) 37 (4): 199–202.
DOI: https://doi.org/10.4315/0022-2747-37.4.199
Published: 01 April 1974
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